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Shirk’s Meats

Address: 4342 John Green Rd, Dundee, NY 14837
Establishment No.: m18894

USDA Inspection Report: 20 Jan 2011

Code: 03H02
Violation: 417.4(a)(2)(ii), 417.4(a)(2)(iii), 417.5(a)(3)

Citation: On this date at approximately 1330 hours I was reviewing all the records associated with the Not Fully Cooked, Not Shelf Stable, Heat Treated HACCP Plan. For the Cooking Step CCP 3B and Cooling Step CCP 4B under "verification" for both it states, "[redacted]." While reviewing the HACCP record, Time/Temperature Monitoring Log, I found that the verification frequency was not being followed per the written procedure. No weekly Records Review or weekly Direct Observation of the monitoring has been performed since the new HACCP Plans start date of 12/20/10. All product did meet the CCP (3B) for internal cooked product temperature of [redacted] Also the products did meet the CCP (4B) of [redacted]. [redacted] was informed of the non-compliance with CFR 9 417.4 (a)(2)(ii-iii). (2) Ongoing verification activities. Ongoing verification activities include, but are not limited to: (i) The calibration of process-monitoring instruments; (ii) Direct observations of monitoring activities and corrective actions; and (iii) The review of records generated and maintained in accordance with " 417.5(a)(3) of this part. 417.5(a)(3) Records documenting the monitoring of CCP's and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment's HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

Regulation:

417.4(a)(2)(ii) Direct observations of monitoring activities and corrective actions

417.4(a)(2)(iii) The review of records generated and maintained in accordance with § 417.5(a)(3) of this part.

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

 

Next Report: USDA Inspection Report: 8 Feb 2011
Previous Report: USDA Inspection Report: 20 Jan 2011

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